Vegetarian Black Bean Chili Instant Pot Recipe

This vegan black bean chili instant pot recipe is a hearty and flavorful dish. It is typically made with black beans as the main ingredient. Black bean chili recipe is my favourite side dish for dinner. Can be paired with most main meals. It is low-fat, gluten-free, high-fiber, vegan, and a plant based protein Mexican cuisine.

The dish often includes a mix of vegetables, such as onions, bell peppers, and tomatoes, along with various spices and herbs to enhance the flavor.

Common seasonings in black bean chili may include cumin, chili powder, paprika, and oregano.

The preparation of black bean chili can vary, with some recipes incorporating additional ingredients like corn, zucchini, or different types of beans for added texture and nutritional variety. It’s a versatile dish that can be served on its own or accompanied by rice, tortillas, or other grains.

Have you tried our black bean puree recipe for baby?

Health benefits of black bean chili instant pot recipe

1. Rich in Protein: Black beans are an excellent source of plant-based protein, which is essential for muscle repair, immune function, and overall health. This makes the chili a satisfying and nutritious option for vegetarians and vegans.
2. High in Fiber: Black beans are a fiber-rich food, promoting digestive health and helping maintain steady blood sugar levels. The inclusion of vegetables in the recipe further enhances the fiber content, supporting a healthy digestive system.
3. Nutrient-Packed Vegetables: The recipe incorporates a variety of vegetables like bell peppers, onions, and zucchini, providing essential vitamins, minerals, and antioxidants. These nutrients contribute to overall well-being and support the immune system.
4. Low in Saturated Fat: As a vegetarian chili, this recipe is naturally low in saturated fat. Limiting saturated fat intake is beneficial for heart health and can contribute to maintaining healthy cholesterol levels.
5. Balanced Flavor with Spices: The use of spices like cumin, chili powder, paprika, and oregano not only enhances the flavor but also provides potential health benefits. Some spices have anti-inflammatory and antioxidant properties that may contribute to overall health.
6. Reduced Cooking Time with Instant Pot: Using an Instant Pot reduces cooking time, which can be beneficial for preserving the nutritional content of the ingredients. Additionally, shorter cooking times may help retain the vibrant colors and flavors of the vegetables.
7. Versatility and Customization: The recipe is versatile, allowing for customization based on personal preferences and dietary needs. This flexibility encourages a varied and balanced diet, which is crucial for obtaining a wide range of nutrients.
8. Potential Weight Management Support: The combination of protein and fiber in black bean chili can contribute to a feeling of fullness, potentially aiding in weight management by reducing the likelihood of overeating.

Why you’ll love this instant pot chili recipe

1. Protein powerhouse: Black beans are an excellent source of plant-based protein, making this chili a satisfying and nutritious meatless option.
2. Time-Saving: The Instant Pot significantly reduces cooking time, allowing you to enjoy a homemade chili without spending hours in the kitchen.
3. Versatile and Customizable: Feel free to add your favorite vegetables or adjust the spice level according to your taste preferences.

Whether you’re a vegetarian, flexitarian, or just looking to incorporate more plant-based meals into your diet, this Instant Pot vegetarian black bean chili is a flavorful and filling option that will surely become a staple in your recipe repertoire.

Vegetarian Black Bean Chili Instant Pot Recipe

Vegetarian Black Bean Chili Instant Pot Recipe

Recipe by GladysCourse: DINNER, SIDE DISHCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

50

minutes

Total time

1

hour 

quick and easy instant pot black bean chili recipe.

Ingredients

• 2 cups dried black beans, soaked and rinsed

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1 bell pepper, diced

• 1 zucchini, diced

• 1 can (14 oz) diced tomatoes

• 1 can (6 oz) tomato paste

• 4 cups vegetable broth

• 2 teaspoons ground cumin

• 2 teaspoons chili powder

• 1 teaspoon paprika

• 1 teaspoon oregano

• Salt and pepper to taste

• 2 tablespoons olive oil

• Optional toppings: shredded cheese, diced avocado, chopped cilantro

Directions

• Set your Instant Pot to “Saute” mode and add olive oil. Once hot, sauté the chopped onion and garlic until fragrant.
• Add diced bell pepper and zucchini, cooking for an additional 2-3 minutes until the vegetables begin to soften.
• Stir in the soaked and rinsed black beans, diced tomatoes, tomato paste, ground cumin, chili powder, paprika, oregano, salt, and pepper.
• Pour in the vegetable broth and mix well, ensuring the ingredients are evenly distributed.
• Cancel the “Saute” mode and secure the Instant Pot lid. Set it to “High Pressure” and cook for 25 minutes. Allow for natural pressure release for about 10 minutes, then manually release any remaining pressure.Carefully open the lid, and give the chili a good stir. Adjust the seasoning if needed.
• Serve the vegetarian black bean chili hot, garnished with your favorite toppings like shredded cheese, diced avocado, or chopped cilantro.

Recipe Success Tips

• Soak the dried black beans overnight or at least for 8 hours.

Serving Suggestions

1. Over Rice or Quinoa: Serve the black bean chili over cooked rice or quinoa for a hearty and complete meal.
2. Tortilla Chips: Enjoy the chili with a side of pumpkin spice tortilla chips for added crunch.
3. Toppings Galore: Sprinkle shredded cheese, diced avocado, chopped green onions, or fresh cilantro on top for a burst of flavor and texture.
4. Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt adds a creamy element to balance the heat.
5. Lime Wedges: Squeeze fresh lime juice over the chili to brighten the flavors.
6. Cornbread: Serve alongside warm cornbread for a classic chili pairing.
7. Baked Potatoes: Spoon the chili over baked potatoes for a satisfying twist.

Recipe variations

1. Spice Level: Adjust the chili powder and other spices to control the heat level. Add a dash of hot sauce for extra kick.
2. Vegetable Additions: Experiment with additional vegetables like corn, sweet potatoes, or spinach for added color and nutrients.
3. Protein Boost: Add other protein sources like tofu or tempeh to enhance protein content.
4. Bean Mix: Use a combination of different beans, such as kidney beans or pinto beans, to create a mixed bean chili.
5. Tomato Variations: Try fire-roasted tomatoes for a smoky flavor or use salsa for added depth.

Substitutions

1. Black Beans: Substitute with kidney beans, pinto beans, or a combination of your favorite beans.
2. Vegetable Broth: Chicken or beef broth can be used if you’re not strictly vegetarian.
3. Zucchini: Replace with other vegetables like bell peppers, sweet potatoes, or butternut squash.
4. Olive Oil: Use vegetable oil or avocado oil as a substitute for olive oil.

Storage

1. Refrigeration: Store leftover black bean chili in an airtight container in the refrigerator for up to 3-4 days.
2. Freezing: This chili freezes well. Allow it to cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.
3. Reheating: Reheat in the microwave or on the stovetop until thoroughly warmed. Add a splash of broth or water if needed to maintain desired consistency.